Mini Lemon Cakes

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Mini Lemon Cakes

Light, Bright, and Bursting with Citrus Flavor

These mini lemon cakes are soft, tender, and full of sunny lemon flavor with a delicate crumb and golden tops. Made with real lemon zest and juice, they’re the perfect bite-sized treat for spring gatherings, afternoon tea, or when you need a little citrus pick-me-up. Baked in a muffin tin and finished with a dusting of powdered sugar or a drizzle of glaze, these cakes are as pretty as they are delicious.

Why You’ll Love These Mini Lemon Cakes

  • Bright lemon flavor from both zest and juice
  • Moist and fluffy texture thanks to the creamed butter and milk
  • Perfectly portioned in muffin cups—great for serving a crowd
  • Versatile: Add a glaze, berries, or whipped cream to dress them up!

Ingredients

  • 1½ cups (192g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 2 tablespoons lemon zest (from about 2 lemons)
  • ¼ cup fresh lemon juice (from about 1–2 lemons)
  • ½ cup (125ml) milk (room temperature)
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)

Equipment Needed

  • Standard 12-cup muffin tin
  • Paper liners or non-stick spray
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Cooling rack

Instructions

1. Prep Your Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with butter or non-stick spray, or line with cupcake papers for easy cleanup.

2. Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step aerates the flour and ensures your cakes rise evenly.

3. Cream the Butter and Sugar

In a large bowl, beat the softened butter and sugar with a hand mixer (or a whisk) for about 2–3 minutes, until light and fluffy. This creaming step is key to a tender crumb.

4. Add Eggs and Flavorings

Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest and vanilla extract to infuse the batter with citrusy aroma.

5. Incorporate Wet and Dry Ingredients

Gradually mix in the dry ingredients, alternating with the lemon juice and milk. Start and end with the dry mixture. Stir gently until just combined—do not overmix.

6. Fill the Muffin Tin

Divide the batter evenly among the muffin cups, filling each about ¾ full. Tap the pan lightly on the counter to remove any air bubbles.

7. Bake to Perfection

Bake in the preheated oven for 15–20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

8. Cool and Serve

Let the cakes cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, dust with powdered sugar or add a simple lemon glaze (see tip below).

Optional Lemon Glaze

Whisk together ½ cup powdered sugar with 1–2 teaspoons fresh lemon juice until smooth. Drizzle over cooled cakes for a glossy, tangy finish.

Tips for Success

  • Room temperature ingredients mix better and create a smoother batter.
  • Use fresh lemons for the best flavor—both juice and zest.
  • Don’t overmix the batter once you add the flour, or the cakes may turn out dense.

Storage

Store mini lemon cakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. They also freeze well for longer storage.

Serving Ideas

  • Serve with fresh berries and whipped cream for a light dessert
  • Pair with tea or coffee as a sweet afternoon snack
  • Top with lemon curd for an extra indulgent twist

These mini lemon cakes are proof that good things come in small packages. With their bright flavor and soft texture, they’re sure to become a favorite go-to recipe in your kitchen.

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